These beautiful summer days could not be more perfect.
We can’t get enough of backyard dinners, friends and family dropping by, bonfires and great food.
Sometimes I admit that it’s hard to do it all. Especially with a little baby in the house, inviting people is sometimes the last thing I want to do. It’s with simple healthy dishes like this that I can make in advance that help out so much.
Truth is, I cut corners where I can when it comes to cooking. Believe me.
Like in this salad, for example, I prep the ingredients the day before so that it’s easy to toss together just before a party or family dinner. It makes excellent leftovers as is, so it makes sense to just make a big bowl.
Need a potluck dish? This vegan potato salad recipe rocks for potlucks as a great side dish.
Throwing a brunch? It makes a great breakfast, lunch or dinner dish.
We’ve had this for breakfast with a great bread and earl grey tea, goes well with pickled herring too. So yeah, it’s pretty much our go-to salad. And definitely my husband’s favourite salad. (he’s not a greens eater as you can guess).
Vegan Potato Salad with Pickles
Easy and healthy potato salad recipe that’s gluten free, vegan/ dairy-free/ egg-free.
(healthy, gluten-free, grain-free, vegan, dairy-free, egg-free)
- 2 medium potatoes
- 2 medium carrots
- 1 parsnip
- 4 pickles (from a brine, not from vinegar)
- 1/2 medium white onion
- 1 1⁄2 cups (1 can) green peas (canned or frozen work great)
- 2 teaspoons mustard (optional)
- 1 teaspoon turmeric (optional)
- 1/4 cup/ 5 tablespoons vegan mayonnaise/ Veganaise
- 2 tablespoon EVOO (extra virgin olive oil)
- salt and pepper to taste
- 1⁄4 cup green onion for serving
Scrub and clean the vegetables. Cut the potatoes in half to speed up cooking. Fill a large pot with water and stir in 1 tablespoon of sea salt and boil the potatoes. Add the carrots and parsnip about 8 minutes later (1/2 way through the cooking time of the potatoes). Cover and simmer for 15-20 minutes or until the potatoes are soft. (The carrots and parsnip should be still have some crunch to them). If using frozen peas, add them 5 minutes later so they all finish cooking together.
This Vegan Potato Salad is our family favourite. It’s tasty at summer bbq’s as it is in January. I also love it with avocado toast for breakfast. And my husband goes crazy for it. So I hope it will become your family favourite healthy dish too.